Candied Sliced Jalapeños

Add a little bit of sweet heat to all of your favorite summer sandwiches, salads, and appetizers with these sweet and spicy candied sliced jalapeños.

Get ready for something sweet and spicy that will bump the flavor up in any summer dish you can possibly think of creating. I am pleased to introduce you to Candied Sliced Jalapeños. Say howdy, shake hands, and get to know one another. Y’all may just become new best friends.

The need for these candied little beauties arose when my mom gifted me with a jar from one of her and my dad’s most recent travels. After opening the jar, I realized that it was gonna be a whole lot easier for me to make my own version than to find a location to affordably purchase them. Not all of us have the luxury of frequently driving away to far off lands to buy strangely unique condiments on a whim.

After a little research, the inevitable purchase of some disposable food-safe gloves, and a trip to my local market to buy a whole hell of a lotta jalapeños, I was set for my little experiment. Thankfully, everything went fairly smoothly, meaning neither I nor Brenna was seriously damaged by the entire experience. There was, however, a definite jalapeño smell to our house for several days afterward. All in all, it was surprisingly not too bad though.

I need your vote. Please take a moment to head on over to Eggland's Best Foodtography Contest site and vote for my recipe for Spring Greens Quiche.

I need your vote. Please take a moment to head on over to Eggland's Best Foodtography Contest site and vote for my recipe for Spring Greens Quiche.

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Y’all, please don’t forget to kindly head on over and cast your vote for Spring Greens Quiche in Eggland’s Best Foodtography Contest. You can vote once a day per email address from June 19th through July 2nd. I appreciate your love, support, and more importantly your vote. Fingers and paws crossed y’all. Also, don’t forget to go check out the original recipe for Spring Greens Quiche to see what all the fuss is about.

The upside to these green little slices of fiery flavor is that they can be used whole, chopped, or minced in just about any summer recipe you happen to have on your menu. You can even rinse away the seeds if you find them a little too hot to handle and are a wimp like me when it comes to spice. Better yet, simply deseed the jalapeños before you even begin this recipe. Problem solved.

Need a few examples of how to use these candied gems? How about using them on or in your favorite sandwiches and hamburgers, or even in pasta salad, potato salad, coleslaw, or deviled eggs? I’ll be sharing a Sweet & Spicy Candied Jalapeño Deviled Eggs recipe with y’all tomorrow, so make sure to stop back on by and check it out. I’m pretty sure you’ll be seeing a lof of these spicy little guys over the upcoming steamy Virginia summer months.

Add a little bit of sweet heat to all of your favorite summer sandwiches, salads, and appetizers with these sweet and spicy candied sliced jalapeños.

Ingredients:

  • 2 Cups Granulated Sugar
  • 1 Cup Light Brown Sugar, Packed
  • 1 Cup Apple Cider Vinegar
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Garlic Powder
  • 1 1/2 Pounds Jalapeños, Sliced

Add a little bit of sweet heat to all of your favorite summer sandwiches, salads, and appetizers with these sweet and spicy candied sliced jalapeños.

Directions:

  1. Place all of the ingredients, except for the jalapeños, into a medium steel non-reactive saucepan over high heat.
  2. Cook for 5 minutes, stirring constantly.
  3. Add the sliced jalapeños and continue cooking for 4 minutes, stirring constantly.
  4. Remove from heat and spoon the jalapeños into prepared glass jars, making sure to leave as much liquid in the pan as possible.
  5. Cook the liquid on high heat for an additional 6 minutes, stirring constantly.
  6. Ladle the liquid into the jars over the sliced jalapeños.
  7. Allow to cool for 15 minutes before placing a lid and ring on each jar.
  8. After the jars have come to room temperature, tighten the lid on each jar, and then refrigerate for at least 3 days before use.

Add a little bit of sweet heat to all of your favorite summer sandwiches, salads, and appetizers with these sweet and spicy candied sliced jalapeños.

Suggestions:

  • Make sure to use a stainless steel non-reactive saucepan when making this recipe and to stir the pan’s contents constantly to prevent burning.
  • This recipe will yield enough sliced jalapeños to fill 4 to 6 Glass Canning Jars, depending on their size.
  • Wear Disposable Food-Safe Gloves to protect your hands while slicing the jalapeños.
  • These jalapeños will easily last for up to 1 month if refrigerated properly.

Add a little bit of sweet heat to all of your favorite summer sandwiches, salads, and appetizers with these sweet and spicy candied sliced jalapeños.

Improvements:

  • Serve on your favorite summer sandwiches, or in your most-loved summer salads and appetizers.
  • Make sure to check out tomorrow’s recipe for Sweet & Spicy Candied Jalapeño Deviled Eggs.
  • If you are super-sensitive to jalapeños, you may wish to add another cup of sugar to this recipe or scoop and scrape the seeds out of the jalapeños before slicing them. If you leave the seeds in, you always have the option of rinsing them away before using them.
  • Add a whole clove of garlic to each jar.
  • Share a jar or two of these fiery little beauties with your favorite friend or neighbor. There’s more than enough to go around.

Candied Sliced Jalapeños

Candied Sliced Jalapeños

Ingredients:

  • 2 Cups Granulated Sugar
  • 1 Cup Light Brown Sugar, Packed
  • 1 Cup Apple Cider Vinegar
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Garlic Powder
  • 1 1/2 Pounds Jalapeños, Sliced

Directions:

  1. Place all of the ingredients, except for the jalapeños, into a medium steel non-reactive saucepan over high heat.
  2. Cook for 5 minutes, stirring constantly.
  3. Add the sliced jalapeños and continue cooking for 4 minutes, stirring constantly.
  4. Remove from heat and spoon the jalapeños into prepared glass jars, making sure to leave as much liquid in the pan as possible.
  5. Cook the liquid on high heat for an additional 6 minutes, stirring constantly.
  6. Ladle the liquid into the jars over the sliced jalapeños.
  7. Allow to cool for 15 minutes before placing a lid and ring on each jar.
  8. After the jars have come to room temperature, tighten the lid on each jar, and then refrigerate for at least 3 days before use.
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Add a little bit of sweet heat to all of your favorite summer sandwiches, salads, and appetizers with these sweet and spicy candied sliced jalapeños.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

Make sure to check out all of the other fantastic #CookoutWeek recipes below.

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  • I am so intrigued by this recipe! I love hat sweet and spicy combination!

  • Lisa Carey

    I think they would go great on my burgers from the grill last night with some bacon and pepper jack cheese.

  • Wendy Klik

    A great way to preserve some of this year’s harvest.

    • Thank God I haven’t had that many yet…I think my little plant currently has four tiny tiny tiny jalapenos on it!

  • Amy (Savory Moments)

    I have seen these called “Cowboy Candy” before and they are so yummy!! Perfect for burgers or hot dogs.

    • So far, I’ve only used them for deviled eggs…can’t wait to see!

  • Heather Petrey

    I’d love to try those on the deviled eggs, or a veggie dog or burger….Yummy!

    • I think I may try making some cookies with them and see how it goes…how could that be a bad thing?

  • These sounds fantastic! I love spicy and sweet so it would be hard for me to not put these in everything. Though…is a Candied Jalapeno Margarita too far? Pinned for later!

    • Oh, that does sound good. You should check out the Sweet & Spicy Candied Jalapeno Deviled Eggs recipe…it’s killer!!!

  • kierra

    When I was younger my babysitter would can a how bunch of stuff. I always thought it was so interesting the whole process. I never would think Jalapeños could be canned too.

    • Pretty much anything…my dad used to can meat in tin cans…that one always kind of grossed me out!

  • You had me at jalapeno!

  • Tracey Delaplain

    I bet a little goes a long way. These would be great on appetizers. Thanks for the inspiration.
    Tracey

    • For me, a little does go a long way, but for others, they are basically candy!

  • Love these two recipes you brought for FF! Anything Jalapeno and I’m sold!

  • Angie | Fiesta Friday

    Fantastic, Colleen! I’m going to make this, but probably just a little jar, I can’t handle too much heat! 😄

    • I gave a few small jars away, and surprisingly only have one jar left. I made a lot of deviled eggs! I may have to make another batch, which I never would have guessed!